Textbook of Food Processing and Preservation (Volume - 2), edited by Dr. Madhu, presents an in-depth view of critical processes and regulatory aspects within the food science discipline. Comprising eight well-structured chapters, this volume covers a wide spectrum of topics including the quality evaluation of meat products, food business licensing and registration procedures, the impact of natural and synthetic food toxins, roles of food additives, and the chemistry of browning reactions. It also discusses modern technologies such as food irradiation, advanced drying and dehydration techniques, and the application of enzymes in the food industry. With contributions from subject matter experts, the book offers both scientific depth and practical relevance, making it an essential resource for food technologists, home science students, and professionals involved in food safety, product development, and regulatory compliance.